全文获取类型
收费全文 | 971篇 |
免费 | 114篇 |
国内免费 | 1篇 |
专业分类
综合类 | 2篇 |
化学工业 | 399篇 |
金属工艺 | 7篇 |
机械仪表 | 41篇 |
建筑科学 | 29篇 |
矿业工程 | 1篇 |
能源动力 | 31篇 |
轻工业 | 328篇 |
水利工程 | 14篇 |
石油天然气 | 8篇 |
无线电 | 20篇 |
一般工业技术 | 117篇 |
冶金工业 | 24篇 |
原子能技术 | 1篇 |
自动化技术 | 64篇 |
出版年
2024年 | 5篇 |
2023年 | 26篇 |
2022年 | 77篇 |
2021年 | 98篇 |
2020年 | 51篇 |
2019年 | 64篇 |
2018年 | 61篇 |
2017年 | 66篇 |
2016年 | 51篇 |
2015年 | 37篇 |
2014年 | 68篇 |
2013年 | 61篇 |
2012年 | 72篇 |
2011年 | 84篇 |
2010年 | 62篇 |
2009年 | 42篇 |
2008年 | 35篇 |
2007年 | 36篇 |
2006年 | 25篇 |
2005年 | 14篇 |
2004年 | 14篇 |
2003年 | 13篇 |
2002年 | 7篇 |
2001年 | 3篇 |
2000年 | 2篇 |
1999年 | 4篇 |
1998年 | 2篇 |
1997年 | 2篇 |
1996年 | 1篇 |
1995年 | 1篇 |
1990年 | 1篇 |
1986年 | 1篇 |
排序方式: 共有1086条查询结果,搜索用时 0 毫秒
31.
We study local structure of time-optimal controls and trajectories for a 3D control-affine system with a 2D control parameter with values in the disk. In particular, we give sufficient conditions, in terms of Lie bracket relations, for optimal controls to be smooth or to have only isolated jump discontinuities. 相似文献
32.
This paper extends the emerging literature on the value of trademarks for innovation studies and policy-making with the first empirical study at the trademark level. It gives a view on how companies use trademarks and interpret trademark activities. A sample of 660 new Benelux trademarks registered by small- and medium-sized enterprises reveals that 60 per cent of recently registered Benelux trademarks refer to innovation activity, predominantly to product or service innovation. The reference to innovation co-varies with various applicant and trademark characteristics unknown from previous studies. Finally, the sample reveals that most of the trademarks used to signal innovative offers are filed close to its market introduction without combining them with other intellectual property rights. This holds especially for trademarks related to service innovation. 相似文献
33.
Natalia Brossard Beatriz Gonzalez-Muñoz Carolina Pavez Arianna Ricci Xinmiao Wang Fernando Osorio Edmundo Bordeu Giuseppina Paola Parpinello Jianshe Chen 《International Journal of Food Science & Technology》2021,56(10):5382-5394
Astringency is a sensory attribute, related to the quality and mouthfeel of red wines. However, the origin of astringency sub-qualities, such as the typical drying astringency found in immature grapes, is still unknown. Astringency of red wines with similar tannin content but different astringency sub-qualities, from different harvest dates, is studied. Astringency was characterised in terms of friction coefficient, polyphenol content, sensory analysis and tannin/salivary–proteins aggregates characterisation. A different evolution during ripening was found for both Cabernet Sauvignon and Carménère, and tannin–protein aggregates showed differences in size, shape and surface. The velvety sub-quality appears to be related to aggregates with low precipitation, and with specific surface characteristics as roundness and Feret diameter. Results from this work propose an effect of aggregates on sensory perception and opens the possibility to explore their effect on oral lubrication. 相似文献
34.
María Carolina Martín Vilma Inés Morata de Ambrosini 《International Journal of Food Science & Technology》2014,49(8):1893-1901
The effect of a new cold‐active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme‐treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold‐active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high‐quality wines with chromatic characteristics similar to those of traditional wines. 相似文献
35.
Aída R. Callejas-Cárdenas Irma Caro Carolina Blanco Luz H. Villalobos-Delgado Nuria Prieto Raúl Bodas Francisco J. Giráldez Javier Mateo 《Meat science》2014
The effects of vacuum ageing on the quality changes of lamb steaks during retail display were assessed. Biceps femoris and Quadriceps femoris muscles from thirty early fattening lambs fed barley straw and concentrate or alfalfa and concentrate were used. Half of the muscles were vacuum aged for three weeks (VA), and the other half were not aged (control). Control and VA muscles were sliced and aerobically displayed. Weight loss, pH, aldehyde contents, instrumental color characteristics and color acceptance were measured at display days 1, 3, 7 and 14. At day 1 redness was higher in VA lamb. However, redness of VA lamb decreases more rapidly during further storage. Redness and color acceptance decreased in VA lamb from day 3, whereas in not-aged lamb the decrease was observed from day 7 onwards. From days 7 to 14 a drop of color acceptance accompanied by an increase in pH and a decrease in lightness was observed in control and VA lamb. 相似文献
36.
Ana Carolina Rodríguez-Negrette María José Rodríguez-Batiller Victor Alonso García-Londoño Virginia Borroni Roberto Jorge Candal María Lidia Herrera 《Journal of the American Oil Chemists' Society》2020,97(11):1215-1228
Physical chemical properties of cupuassu fat were modified by dry fractionation. Stearin and olein fractions were obtained at 29, 26, and 24 °C. Polymorphic behavior of unfractionated cupuassu fat (UCF) and its fractions were studied in situ by small-angle (SAXS) and wide-angle (WAXS) X-ray scattering using synchrotron light. Polymorphic transitions were followed in real time tempering samples with a thermal cycle. For UCF, the main polymorphic form crystallized under selected conditions was the β’2. α and β’1-forms appeared in trace amounts. β2-form was obtained after storage at 25 °C for 3 months. Stearins obtained at 26 (S-26) and 24 °C (S-24) showed a similar polymorphic behavior. However, S-26 with improved physical properties might be more suitable for chocolate production or as a trans-fat alternative than UCF. Stearin fraction obtained at 29 °C (S-29) had a complex polymorphic behavior. The α-form was the first polymorphic form detected followed by β’2-form. There was a polymorphic transition from α to β’1-form but no transition between β’-forms. They were independent to each other showing fractionation in two different solid solutions. Increased contents of the triacylglycerols (TAG) SOA and SOB together with lower contents of SOO compared to UCF led to co-crystallization because there was no complete compatibility among all TAG present in S-29. β1-form crystallized after storage forming crystals with a double-layer arrangement and a characteristic morphology. This form could be useful for accelerating crystallization process in melted liquid systems. 相似文献
37.
38.
Stability of the antimicrobial activity of acetogenins from avocado seed,under common food processing conditions,against Clostridium sporogenes vegetative cell growth and endospore germination 下载免费PDF全文
Adriana Pacheco Dariana Graciela Rodríguez‐Sánchez Raúl Villarreal‐Lara Jesús Manuel Navarro‐Silva Carolina Senés‐Guerrero Carmen Hernández‐Brenes 《International Journal of Food Science & Technology》2017,52(11):2311-2323
Anticlostridial activity of acetogenins from avocado seed was further characterised, and their stability and effectiveness under food processing conditions, and in a model food system, studied for the first time. Isolated AcO‐avocadenyne (1) and AcO‐avocadene (2) showed anticlostridial potential, particularly the latter molecule. Enriched acetogenins extracts, obtained at laboratory scale (EAE) and semi‐commercially (Avosafe®), presented similar MIC values (3.9–9.8 ppm) and a bacteriostatic effect. Extracts bioactivity showed resistance to heat (≤120 °C), high hydrostatic pressure (HHP; 300–600 MPa, 3–6 min, 25 °C) and salt (≤3% w/v). In addition, the extract was most stable at pH ≥ 7.0 and potency against endospores increased after HHP treatment and exposure to pH 9.5, suggesting a positive effect on solubility or structure of particular acetogenins. In a model food system processed by HHP, acetogenins were retained; however, initial quantities gradually declined by 63% and 32% at 25 and 4 °C, respectively, at the end of the storage period (42 days). Most stable molecules (persediene (4) > persenones > AcO‐avocadene (2)) possess a keto or trans‐enone group at C‐4 in the aliphatic chain, which could support hydrogen donation to surrounding carbon atoms and confer antioxidant activity. Active endospores were completely inhibited by 5000 ppm Avosafe® in the model food system (37 °C, 72 h) and lower concentrations (500–1000 ppm) resulted in 1–2 log reduction of a 3 log inoculum target. Efficacy information generated in the present work is considered crucial to improve scientific knowledge on spore inhibition properties of avocado acetogenins. 相似文献
39.
The goal of this contribution was to determine the impact of HIUS on the thermal aggregation, gelation, foaming and emulsifying properties of egg white (EW) proteins. 相似文献
40.